The apparatus (100) includes a die head (118) for extruding a main comestible material to form an extrudate body. A plurality of nozzles (160, FIG. 7) is located within the die head for introducing a comestible fluid into the extrudate body to form a plurality of filled capillaries. A control system (182) is capable of selectively connecting at least one of the nozzles to any one of at least two different fluid filling sources (150A, 150B). The control system may be capable of connecting each of the nozzles independently to different fluid sources or the nozzles may be arranged into two or more groups of fluidly interconnected nozzles that can each be independently switched between different fluid sources. The apparatus can be used to form products in which the fillings in the capillaries are varied or in which an image is formed in cross section. The apparatus can also be used to switch production between products having different fillings without stopping extrusion.
COMESTIBLE PRODUCTS, APPARATUS AND METHODS FOR PRODUCING THEREOF
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METHOD FOR PRODUCING A DEHYDRATED FOOD WITH A HIGH CONTENT OF HYDROLYSED PROTEINS FROM FISH STICKWATER
The present invention refers to a method for obtaining dehydrated food with a high content of hydrolyzed proteins from fish stickwater; for this purpose, the insoluble solids and fat traces are separated the stickwater, which then undergoes a process of demineralization by electrodialysis, in order to then adjust its temperature and pH to proceed with the enzymatic hydrolysis that allows to fractionate the protein, which is then concentrated and spray dried, and then the dried product is finally conveniently packaged.
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ANIMAL FEED AND METHOD OF PRODUCING THE SAME
The present invention relates to an animal feed and method for producing the same. The animal feed comprises a laminar dispersion of droplets of a viscous gel within a meat and/or fish emulsion, wherein the viscous gel is substantially free of gas bubbles.
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ANIMAL FEED
Disclosed herein is a solid feed formulation for feeding to livestock. The formulation comprises comminuted saltbush or bluebush plant material as a protein component. Optionally, the formulation further comprises an energy component, such as feed barley, a vegetable oil, plant material from plants of the genus Artemisia, and/or one or more excipients or additives.
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ENHANCED PRODUCTION OF LIPIDS CONTAINING POLYENOIC FATTY ACIDS BY VERY HIGH DENSITY CULTURES OF EUKARYOTIC MICROBES IN FERMENTORS
The present invention provides a process for growing eukaryotic microorganisms which are capable of producing lipids, in particular lipids containing polyenoic fatty acids. The present invention also provides a process for producing eukaryotic microbial lipids.
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Nutritional Compositions for Bees
A high-protein nutritional composition for bees including protein derived from at least two sources including corn gluten, lipid derived from at least two sources including corn gluten, and carbohydrate.
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MEAT TENDERING USING FOOD GRADE NATURAL PRODUCTS FOR REDUCING MUSCLE CONTRACTION
Compositions and methods that enhance tenderness in meat by reducing muscle contraction and rigor mortis following slaughter are disclosed. The compositions are natural products, including organic acids and polyphenols derived from natural sources, and derivatives and salts thereof.
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Recovery Beer
A process is provided for the preparation of a recovery beer or malt beverage that has enhanced nutrition in comparison to existing beer or malt beverages. The beverage comprises a beer or malt beverage that contains supplemental branch chain amino acids (BCAA). Such a beverage provides a healthier alternative to conventional beer or malt beverages, especially when consumed in post recreational, fitness or sport activities.
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METHODS FOR DETERMINATION OF BIOACTIVITY, REMOVAL, OR INACTIVATION CEREAL AMYLASE TRYPSIN INHIBITORS IN CEREALS, FLOURS AND COMPLEX FOODS
The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, qualifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.
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Spaghetti-like long pasta shape and relative production device
Spaghetti-like long shaped pasta having a continuous internal longitudinal cavity communicating with the outside through a co-extended longitudinal slot with convex edges closing the internal cavity; and device for production thereof that includes an extrusion drawing having, on the entry front, least two holes each having complementarily identical openings for introduction within respective channels of identical shape, configuration and size; that end in a joint discharge channel, near an edge of an expanded head. An occlusion of the outlet hole of the discharge channel includes a septum separating the delivery channels, causing the two flows of extruded pasta to join solely on a peripheral portion, opposite to the edge, the expanded head producing the central compartment, developing longitudinally within the finished product and communicating with the outside through a co-extended cutting or fissure.
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READY-TO-EAT FRESH SPAGHETTI-LIKE FISH PRODUCTS, METHODS OF MANUFACTURE THEREOF
The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: a. chopping frozen surimi to chips;b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture;c. providing additives to said mixture;d. homogenizing under vacuum;e. adding vegetable oil and homogenizing to a homogenic emulsion;f. injecting the mass to a pasta molding head;g. refrigerating said mass for at least about 6 hours;h. molding a predetermined shape,;i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius;j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius.
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Pearl-Like Capsule and Method of Manufacturing the Same
The invention aims to provide a pearl-like capsule that can encapsulate a large amount of fatty substances and a method of manufacturing the same, wherein the pearl-like capsule is less deformable and/or less shrinkable even under freeze-thaw and thus is convenient for transportation and preservation. The pearl-like capsule has a structure where outer surface of a droplet is coated with water-insoluble coating of alginate and then coated with a coating consisting of glycerine, wherein the droplet includes water-soluble macromolecule, fatty substances, water-soluble multivalent metallic salt, rice lees, and starch.
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COMPOSITION IN THE FORM OF AN OIL-IN-WATER EMULSION COMPRISING GROUND WHITE OR YELLOW MUSTARD SEED
The present invention relates to a composition in the form of an oil-in-water emulsion, preferably a mayonnaise-type emulsion, containing ground white or yellow mustard seed. This way the amount of oil in the emulsion can be reduced, while keeping the structure of full-fat mayo, without using large amounts of thickeners or water-structurants. Moreover the invention relates to the use of ground white or yellow mustard seed as an ingredient of the emulsion to reduce the concentration of oil in the emulsion.
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PRODUCTION OF PROTEIN-POLYSACCHARIDE CONJUGATES
The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.
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STEAM COOKER
Disclosed herein is a steam cooker. More specifically, the disclosed steam cooker is an apparatus for cooking food within a chamber to a specific wet bulb temperature by creating steam within the chamber. Steam is created by heating water vapor provided to the chamber. Completion of cooking is indicated when steam exits the chamber via a vent.
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Coffee machine and relative control method
The coffee machine comprises at least one hydraulic infusion circuit comprising at least one feed pump (2) for supplying water, at least one boiler (3) hydraulically connected to the feed pump (2) by cascade connection, at least one infusion unit (4) that is hydraulically connected to the boiler (3) by cascade connection and through which a flow rate of hot water can pass for execution of an infusion cycle, means for regulating the flow rate of the water, means for measuring said flow rate of the water, and a feedback controller (6) connected to the regulating means and to the measuring means and configured to compare in real time the current value of the flow rate of the water, as measured by the measuring means, with a corresponding reference value, and to control the regulating means so as to eliminate any deviation of the current value with respect to the corresponding reference value.
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FIELD-READY OVEN
A field-ready oven has reinforced telescoped side walls that extend and hold a base, shelf, tray support and cover spaced apart. A low air intake and a semipermeable membrane deliver air and vapor fuel to catalyst pads on the shelf. Radiant heat from exothermic reaction is diffused over a bottom of a tray. Hot gas circulates around the diffuser and tray with a chimney effect before exhausting. A lid on the cover lifts for access to the tray. A fuel container in the oven forces fuel through a capillary restriction to limit fuel flow. A spring in the container is released to start fuel flow.
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FORMULA CONTAINER
A beverage formula container for use with a beverage receptacle, the beverage formula container including a container body extending from a first open end configured for dispensing a beverage to a second open end configured for attachment to a beverage receptacle body of the beverage receptacle, the container body including a flared section and an at least partially deformable section in proximity of the flared section and a sealing member configured to be inserted into the second end so as to sealingly engage an inner surface of the container body proximate the flared section so as to form a chamber between the sealing member and the first end, the chamber being configured to receive beverage formula therein, and wherein deformation of the deformable section allows the sealing member to disengage the inner surface of the container body and pass through the flared section and the second end, thereby releasing beverage formula through the second end into an attached beverage receptacle body.
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FOOD AND BEVERAGE BOTTLE ASSEMBLY
A food and beverage bottle assembly is described. A food collar is adapted to slip onto the neck of a beverage bottle to create and a food and beverage bottle assembly. The assembly is particularly useful for gifts or special occasions such that particular food and beverage combinations, such as wine and chocolate or cheese may be paired and assembled together in a unique assembly.
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APPARATUS FOR DISPENSING SEEDS AND RECEIVING SKINS
A snack food container is configured with a container compartment and a receptacle compartment. The container compartment is configured to contain shelled foods such as sunflower seeds. The receptacle compartment is configured to receive discarded skins such as sunflower seed skins. The snack food container can have a rotatable lid with an aperture that is selectively alignable with either the container compartment or the receptacle compartment. The lid aperture can be sized and shaped in a manner to best assist in dispensing fresh seeds from the container compartment into a user's mouth, and to receive discarded skins from the user's mouth.
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